ESCABECHE - CHEF DIEGO OKA
Cobia chicharron, onions, aji panca and vinegar
Cobia chicharron
|
6 |
Oz |
Cobia fillet |
|
4 |
Tbsp |
Flour |
|
2 |
Tbsp |
Potato starch |
|
1 |
Ea |
Egg |
|
Confit garlic |
||
|
1 |
Ea |
Lime juice |
|
1 |
lt |
Vegetable oil |
|
Salt |
- Mixed the flour and potato starch.
- Heat the oil in a pot at 400F
- Seasoned the blue cobia fillet with salt, egg, confit garlic paste and lime juice.
- Then pass it in the mixture of flour and potato starch.
- Fry it until cooked and golden color.
Aji panca and vinegar sauce.
|
1 |
Tbsp |
Aji panca paste |
|
1/2 |
Tbsp |
Aji amarillo paste |
|
½ |
Ea |
Red onion |
|
½ |
tsp |
Chopped garlic |
|
1/4 |
Cup |
White Vinegar |
|
Salt |
||
|
1/4 |
Tbsp |
Tamarin paste |
|
1 |
Tsp |
Unsalted butter |
|
Pinch |
Ground cumin |
|
|
Pinch |
Oregano |
|
|
½ |
Cup |
Fish stock |
|
10 |
ea |
Cilantro leaves |
|
3 |
Tbsp |
Vegetable oil |
- In a pan at medium low heat vegetable oil, sautee the red onions cut in thick juliennes and chopped garlic.
- Add and cooked the aji panca paste and aji amarillo paste until breaks.
- Add the white vinegar, tamarin paste, cumin, oregano, salt and fish stock.
- Reduce until have consistency and finished with butter and chopped cilantro.
To plate
- Soaked the cobia chicharron in the escabeche sauce.
- The fish chicharron will absorb the flavors of the sauce.
- TIP! if you marinate the fish with the sauce for 1 day will be better.
- Served in a dish with the onions and finish with some olive oil.
- Decorate with some fried cilantro leaves.
